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Sourdough Cinnamon Rolls Overnight

Sourdough Cinnamon Rolls Overnight: 12 Rolls of Bliss

  • Author: Jannet Lisa
  • Total Time: 1 hour 30 minutes
  • Yield: 12 rolls
  • Diet: Vegetarian

Description

Sourdough Cinnamon Rolls: Overnight Perfection Guaranteed

Ingredients

  • Active Sourdough Starter
  • Strong Bread Flour
  • Whole Milk
  • Granulated Sugar
  • Unsalted Butter
  • Large Egg
  • Salt
  • Brown Sugar
  • Cinnamon
  • Cream Cheese
  • Powdered Sugar
  • Vanilla Extract

Instructions

  1. Day 1: Evening Prep
  2. Activate Your Starter: Around 4-8 hours before you plan to mix, feed your sourdough starter. You want it bubbly, active, and at its peak for best results.
  3. Mix the Dough: In the bowl of a stand mixer, combine the warmed milk, active sourdough starter, granulated sugar, and egg. Mix until well combined.
  4. Add Dry Ingredients: Add the bread flour and salt. Mix on low speed with the dough hook until a shaggy dough forms. Let it rest for 10-15 minutes.
  5. Knead in Butter: With the mixer on low, gradually add the softened butter, one tablespoon at a time. Once all the butter is in, increase the speed to medium and knead for 8-10 minutes.
  6. First Bulk Fermentation (Room Temperature): Transfer the dough to a lightly oiled bowl, cover tightly, and let it bulk ferment at room temperature for 1-2 hours.
  7. Overnight Cold Fermentation: After the initial room temperature bulk fermentation, transfer the covered bowl directly to the refrigerator for at least 8-12 hours.
  8. Day 2: Morning Bake
  9. Remove from Fridge & Warm Up: Take the dough out of the refrigerator and let it sit on the counter for 30-60 minutes.
  10. Prepare the Filling: In a small bowl, whisk together the brown sugar and ground cinnamon.
  11. Roll Out the Dough: Lightly flour a clean surface and roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
  12. Spread the Filling: Evenly spread the softened butter over the dough, leaving a small ½-inch border along one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
  13. Roll and Slice: Starting from the long edge opposite the ½-inch border, tightly roll the dough into a log. Trim off the uneven ends and cut the log into 12 equal rolls.
  14. Second Proof (Room Temperature): Arrange the cut rolls in a lightly greased 9×13 inch baking dish. Cover loosely and let them proof in a warm spot for 2-4 hours.
  15. Preheat Oven & Bake: Preheat your oven to 375°F (190°C). Once preheated, remove the cover from the rolls and bake for 25-30 minutes.
  16. Prepare Frosting: In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Gradually add the powdered sugar and stir in the vanilla extract.
  17. Frost and Serve: Let the baked cinnamon rolls cool in the pan for about 10-15 minutes before spreading the frosting generously over them.

Notes

    • Prep Time: 1 hour
    • Cook Time: 30 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 roll
    • Calories: 300
    • Sugar: 10 g
    • Sodium: 300 mg
    • Fat: 12 g
    • Saturated Fat: 7 g
    • Unsaturated Fat: 3 g
    • Trans Fat: 0 g
    • Carbohydrates: 40 g
    • Fiber: 1 g
    • Protein: 5 g
    • Cholesterol: 40 mg

    Keywords: Sourdough Cinnamon Rolls, Overnight Baking, Breakfast Rolls

    Find it online: https://recipesoptimal.com/sourdough-cinnamon-rolls-overnight/